Assocom-India Pvt. Ltd. New Delhi in association with International Crops Institute for the Semi – Arid Tropics (ICRISAT), Hyderabad is organizing a two day interactive International Symposium on RTE Foods : “Innovations in Ready-to-Eat Products: Drivers, Trends and Emerging Technologies ",Focus Industry: Frozen Convenience Food and Novel Snack Foods,September 24-25 (Wednesday-Thursday) 2013,Mumbai, Maharashtra.…Continue
Added by Bindiya sharma on August 16, 2013 at 12:22pm — No Comments
American Institute of Bakery is going to organize a two day seminar on “Good Manufacturing Practices and Food Safety in Food Manufacture” at Hotel Hilton, Mumbai on August 22-23.
The key faculties for the workshop are; Dr. Ebbez…Continue
AIBTM is the first bakery institute in India offering 1 year Post Graduate Diploma in Bakery Science and Technology and two years Graduate Diploma in Bakery Technology and Management. There is no higher education facility available in bakery in India. AIBTM main objective is to educate, train and place its students to industry. AIBTM has bond with different industries to provide well trained students…Continue
‘Minimal processing’ describes non thermal technologies to process food in a manner to guarantee the food safety and preservation as well as to maintain as much as possible the fresh-like characteristics of fruits and vegetables.
Among others, visual…Continue
Added by Bindiya sharma on November 7, 2012 at 3:00pm — No Comments
Water activity and its relation to spoilage of foods:
All the food products contain varying amount of water in their tissues. Various qualities and processing attributes like deterioration, dehydration, spoilage etc., in raw as well as processed foods, are influenced by the water content. Water exists in…Continue
A breakfast cereal is a food made from processed grains that is often eaten with the first meal of the day.It is a packaged food product made from cereal intended to be consumed as part of a breakfast .It is usually eaten cold as a ready-to-eat meal and mixed with a liquid,…Continue
In Microwave drying, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy, thus the heat is generated deep within the material to be dried.
In recent years, microwave drying offered an…Continue
Optical Techniques For Non Destructive Analysis Of Food
Most analytical techniques used in quality control required isolation of the food component of interest and these are expensive, time consuming, and require sophisticated instrumentation. Recent progress in the development of instrumentation utilizing the optical properties of food products has provided several…Continue
Added by Bindiya sharma on June 19, 2012 at 9:50pm — No Comments
Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages.
A mobile phone was used to perform optical analyses of foods and beverages. The phone’s screen served as illumination source and front view camera recorded images. Reflected intensities were used to discriminate between the different samples analysed by principal component analysis. Samples studied…Continue
Added by Bindiya sharma on June 12, 2012 at 2:37pm — No Comments
Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves
Tea (Camellia sinensis) is the most widely drunk beverage across the world, after water (Labbe et al.,2006). It dates back to several thousand years ago in China (Uzunalic et al., 2006). Tea leaves contain many constituents, but the biological effect of tea is often attributed to the polyphenols among the…Continue
Added by Bindiya sharma on June 6, 2012 at 1:00pm — No Comments
Trans fat is a specific type of fat that is formed when liquid oils are turned into solid fats, such as shortening or stick margarine. During this process — called hydrogenation — hydrogen is added to vegetable oil to increase the shelf…Continue
Added by Bindiya sharma on May 30, 2012 at 12:30pm — No Comments
A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignificant amount as a food supplement for the reason of flavoring. Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as valuable as metal gold; and as noteworthy as medicines and perfumes. No country in the world cultivates as…Continue
Added by Bindiya sharma on May 4, 2012 at 12:35am — No Comments
Advanced Analytical Methods For The Analysis of Chemical And Microbiological Properties of Beer.
Beer, a brewed beverage made principally from malt (germinated barley), hop, water and yeast, is one of the most Popular drinks worldwide. In 2004, the per capita consumption of beer around the world was 72.9 L (annually) on average, while in some countries this figure was higher than 130 L…Continue
Added by Bindiya sharma on April 14, 2012 at 1:53pm — No Comments
Added by Bindiya sharma on March 27, 2012 at 4:27pm — No Comments
Processing toxicants are the substances formed from the food itself, during production, processing, storage and cooking.
Food processing toxicants - examples are
Added by Bindiya sharma on March 21, 2012 at 4:33pm — No Comments
Secondary metabolites are organic compounds derived from primary metabolites The plants form secondary metabolites e.g. for protection against pests, as colouring, scent, or attractants and as the plant's own hormones.They are are not directly involved in the normal growth,development or reproduction of an organism.Secondary metabolites carry out a number of protective functions in the human body. Plant secondary metabolites can boost the immune…Continue
Added by Bindiya sharma on March 13, 2012 at 4:22pm — No Comments